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Sweet Potato and Spinach Curry with Cauliflower Rice

Can someone tell Chicago it’s May? I’m very over this cold, rainy weather. I mean why am I making sweet potato curry right now? I mean it was delicious, just what I needed on a cold Chicago night… but I should be making gazpacho not curry.

Okay enough whining. This curry was really yum. You would never guess that pretty much everything is a veggie in this big bowl of goodness (gluten free/dairy free/vegan/woohoo).

Creamy from the coconut milk and hearty from the sweet potatoes… not very Spring-y but I was into it. You can of course use regular rice or quinoa or whatever but the cauliflower rice is really quick and easy and worth trying. It justifies sopping up the curry with big pieces of naan bread.

This cauliflower rice is good to have in your pocket anytime you need a little rice fix. Hopefully by the time you make this recipe it’ll be too warm out for sweet potato curry and you’ll be serving this with margaritas and Mexican food.

You’ll need:

For Curry

2 sweet potatoes, peeled and cubed

3 tablespoons red curry paste

1 tablespoon fresh ginger, peeled and minced

1 teaspoon turmeric

1 yellow onion, diced

1 can full fat coconut milk

1 cup veggie stock

4 cups baby spinach

1 tablespoon fish sauce

3 tablespoons oil (I used coconut oil)

0.5 cup chopped cilantro

0.5 cup chopped roasted peanuts

For Cauliflower Rice

1 head cauliflower, florets removed

1 yellow onion, diced

1 tablespoon lemon juice

2 tablespoons oil

1 tablespoon butter (optional)

Salt

To Make:

Make Rice: grind florets in a food processor until rice-like. Heat oil in a large sauté pan over medium high heat. Add onions and sauté for 8 minutes. Add cauliflower and cook for 5 minutes, stirring frequently. Toss rice with butter and lemon juice. Season with salt and set aside.

Make Curry: heat oil in a large sauté pan over medium heat. Add onions and sauté for 4 minutes. Add ginger to onions and sauté a few more minutes. Add sweet potatoes and toss well. Add turmeric and red curry paste and toss well. Add coconut milk and veggie stock and cook for 15-20 minutes until sweet potatoes are cooked through. Stir in baby spinach and fish sauce. Season to taste with salt. Add half of the cilantro and peanuts and stir. Serve curry with cauliflower rice and garnish with cilantro/peanuts.